Monday, January 29, 2007

This isn't a recipe but a recommendation! I just found this OOOHHH so yummy! For only 130 kcals and 4.5 g Fat per serving you can't beat it! Even has these little chocolate caramel cups that remind me of Rolos. Yum Yum, go get some now!

Fold sweetened condensed milk and lemonade concentrate into whipped topping; spoon into crusts. Freeze until firm. Garnish, if desired. Can be made ahead and kept in the freezer. Allow at least eight hours for any frozen pie to freeze.

Thursday, January 18, 2007

One of the coolest people I know, Diane (who can set up a tent, camp stove/kitchen in 10 minutes flat) made these Pumpkin Muffins one Christmas and I fell in love with them! They freeze well and you can just zap them in the microwave to enjoy on a busy morning. Here is the recipe she sent me this morning...-----------------------------------------------------------------------In Diane's Words--

Optional Toppings (although not optional in this house--these are a must)!!

SOUR CREAM CHOPPED GREEN ONIONS MONTERERY JACK CHEESE or CHEDDER

Place chicken in a 4 quart slow cooker.Top with drained and rinsed beans.In a medium bowl, combine taco seasoning, chiles, condensed soup. Pour over top of ingredients in the crock pot.Cover and cook on low for 8 to 10 hours.Before serving, stir gently to break up chicken.Serve topped with green onions and jack cheese & sour cream.

***I use 98% fat free soup (I have tried cream of chicken soup but don't like as well). I also use the reduced sodium taco seasoning. If you leave out the green chilies the chili is sorta blah....

DIRECTIONSPreheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

MODIFICATIONS---Reduced sugar to 1/2 cup-Substituted Canola Oil for the butter (in the batter, not the topping)-Added 1 tsp cinnamon to batter

I was also able to get 11 muffins out of the batter instead of 10. Wonder how unsweetened apple sauce would work instead of the butter/oil? Also will try Whole Wheat flour next time. Sasha thought they were, "ummy"!

Sunday, January 14, 2007

Not sure how they serve High Tea in your area but this is what we do here in the Northwest. With the help of my Mom, my brother and the book, "If Teacups Could Talk" by Emile Barnes, we make some delectable treats.Basic Scone Recipe

Mix dry ingredients. Cut in 6 tablespoons butter until mixture resembles coarse cornmeal. Make a well in center and pour in buttermilk. You could also substitute milk, half-n-half or heavy cream for the buttermilk. Mix until dough clings together and is a bit sticky--do not overmix. Turn dough out onto floured surface and shape a six to eight inch round (about 1 1/2 inches thick). The secret of great scones is minimal handling. Quickly cut into pie wedges or cut with biscuit cutter. Place on ungreased cookie sheet (I use parchment paper) making sure the scones are not touching each other. Brush will egg for a shiny brown scone. Bake 10-20 minutes or until lightly brown. Serve with Devonshire Cream & Lemon curd!

Combine all ingredients. Cook, stirring constantly until thick and smooth. This will last about 2 weeks in the refrigerator.

The Perfect Pot of Tea

1. Empty teakettle and refill it with freshly drawn cold water. Put the kettle on to boil.

2. While kettle is heating, pour hot water into your teapot to warm it.

3. Pour hot water out of tea pot and add your tea. Measure a spoonful of loose tea for each cup and then add one more for the pot. (Most tea pots hold 5-6 cups). If using tea bags, use one less than the desired number of cups.

4. As soon as the kettle comes to a rolling bowl, remove from heat and pour over your tea in the tea pot. If you let the kettle boil too long it loses oxygen and can result in a flat tea.

5. Let your tea brew for 4-6 minutes.

6. Gently stir tea if using loose tea and strain into your cups. If using tea bags, remove. Using a tea cozy will keep your tea hot in the pot for up to a hour! I made the one shown in the picture.

"If you are cold, tea will warm you;if you are too heated, it will cool you;of you are depressed, it will cheer you;if you are exhausted, it will calm you"William Gladstone

1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.2. Heat oven to 375ºF.3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.(Total time will vary; cook or bake time is per batch.)